My Eggs in Purgatory is a flavorful, easy-to-make dish that will have you looking like a superstar in your kitchen. This classic Southern Italian dish is perfect for brunch, lunch, or even dinner. Made using pantry staples, this dish is sure to impress!
What can be better than farm fresh eggs, perfectly poached in a hearty tomato sauce, served with crusty bread? Eggs in purgatory was one of the dishes I fell in love with on my first trip to Naples so many years ago. The restaurant I first sampled it at, referred to it simply as Italian eggs.
The robust tomato sauce paired with those soft-cooked eggs was simply heaven on a plate. Just make sure you have enough bread to soak up that delicious sauce.
Some people call Eggs in Purgatory Italian Shakshuka. And honestly, although my recipe isn’t a traditional Shakshuka, it’s pretty close to its North African counterpart. The differences are mostly in the seasonings, which will vary depending on where in the world the recipe comes from.
If you love dishes made with eggs, why not try my Huevos Rancheros?
Ingredients
Let’s start by gathering the ingredients we need to make Eggs in Purgatory. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make Eggs in Purgatory
Follow along with my simple step-by-step instructions to see how to make eggs in purgatory in your home kitchen.
- Add olive oil to a cast iron skillet (or large skillet) over medium heat. Then add the chopped onion and chopped red bell peppers to the hot pan.
- Cook the veggies for 4-5 minutes until soft.
- Add the chopped fresh garlic, cumin powder, sweet paprika, and red pepper flakes to the pan.
- Mix the seasonings into the veggies and cook for one minute. Continue to stir the mixture while it’s cooking so the spices don’t burn.
- Add the crushed tomatoes and grated Romano (or Parmesan cheese) to the pan.
- Mix the tomatoes and cheese until fully combined, then season with salt and black pepper to taste.
- Bring the mixture to a light boil, then reduce the heat to low and add the chopped fresh cilantro and two teaspoon of chopped fresh parsley to the mixture and simmer for 10 minutes. (Reserve one teaspoon chopped parsley to garnish)
- Use the back of a spoon to make six small wells in the sauce.
- Crack the large eggs, one into each well.
- Cover the pan and let the eggs cook for 5-8 minutes, or until they reach your desired doneness. I prefer my eggs with a runny yolk, so I cook them just until the egg whites set, about 4-5 minutes.
*Times may vary depending on the pan and the heat.
*If you’re not a fan of cilantro, use fresh basil instead. If you like a fiery tomato sauce, add additional spicy red pepper flakes or cayenne pepper.
Eggs in Purgatory is a simple and delicious savory egg dish that you can customize to suit your taste preferences.. Whether you prefer the tasty tomato sauce spicy or mild, with cheese or without, this dish is something your whole family will love!
Recipe FAQ’s
Eggs in Purgatory, called “Uova in Purgatorio” in Italian, originated from the Naples region of Italy. Due to the popularity of the dish, the recipe spread across the other regions of Italy.
The name Eggs in Purgatory came from the Catholic Faith’s purgatory. The baked eggs represent “souls,” and the tomato sauce surrounding them represents “Purgatory,” the big idea being that the souls are suspended between heaven and hell. In this case, it’s the eggs suspended in the sauce.
Shakshuka is an African dish originating in Tunisia. It’s also popular in Turkey, where it’s called Menemen. In the Tunisian dialect, the name “shakshuka” means “all mixed up,” which explains the recipe for this comfort food.
Eggs in Purgatory is an Italian dish originating in Naples. The basics remain the same as Shakshuka, but the difference lies in the spices used to create each dish.
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Eggs in Purgatory {Shakshuka}
Equipment
- Cast Iron Skillet
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 cup red bell pepper seeded and diced
- 2 tablespoon garlic finely minced
- 2 teaspoon sweet paprika smoked may be used for smoky flavor
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes more or less to taste
- 28 oz whole peeled tomatoes San Marzano brand – crushed by hand
- ¼ cup romano or parmesan cheese grated
- ¼ teaspoon black pepper to taste
- 1 teaspoon salt to taste
- 6 large eggs
- 1 tablespoon cilantro finely chopped
- 1 tablespoon Italian parsley finely chopped
Instructions
- Add olive oil to a cast iron skillet (or large frying pan) over medium heat.
- Add chopped onion and peppers to the pan and cook for 4-5 minutes until soft.
- Add the chopped garlic, cumin, paprika, and red pepper flakes to the pan and cook for one minute. Stir the mixture to combine while cooking. Be careful not to let the spices burn, they will get bitter.
- Add crushed tomatoes and grated romano cheese to the pan, mixing well. Then season with salt and black pepper to taste.
- Bring the mixture to a light boil, then reduce the heat to low and add the cilantro and 2 teaspoon of chopped parsley to the mixture and simmer for 10 minutes.Reserve one teaspoon chopped parsley to garnish.
- Use a large spoon to make six small wells in the sauce and crack the eggs into each well.
- Cover the pan and let the eggs cook for 5-8 minutes, or until they reach your desired doneness. I prefer my eggs with a runny yolk, so I cook them just until the egg whites set, about 4-5 minutes.
- Garnish with chopped parsley and serve with toasted slices of baguette or naan bread.
Barb says
Another winner. My initial thought was “hmmmm really” but I made it and it was very good! Thanks
Chef Dennis Littley says
I’m happy to hear that you enjoyed the eggs. I was the same way when I first tried it, but it definitely won me over with the flavor.
Nasseeb jaroush says
Dear chef Dennis,
Thank you for your time i used your oven brisket recipe for my kids and there cousins and none of them could get enough.
I was surprised to find a recipe for shakshuka labeled and southern Italian. I am full blooded Lebanese born and raised in in the US. But I first had shakshuka as a child some 50 years ago visiting my grandparents house in a small village in the Lebanese country side. And it was considered mainly a dish eaten by farmers in the farming villages. Long before internet searches.
Bob Chase says
Dear Chef, first recipe of yours I tried was the mixed berry entrement which I made for my own birthday. Loved it and will make again this year. Now I’ve fallen in love with your eggs in purgatory. Great recipe also! Made the sauce day before and reduced until quite thick. Cilantro was a brilliant addition! Thanks so much for sharing. Bob